Kuih Seri Muka (Shellfish-Free)

Ingredients

• 2 cups Glutinous Rice
• 1 cup Coconut Milk
• 1/2 tsp Salt
• 3 leaves Pandan Leaves
• 3 large Eggs
• 1.5 cups Coconut Milk
• 1/2 cup All-Purpose Flour
• 1 cup Sugar
• 1 tsp Pandan Extract

Instructions

1. 1Place the 2 cups of glutinous rice in a large bowl and cover it completely with cold water. Let the rice soak for at least 4 hours, or preferably overnight. After soaking, drain the water completely.
2. 2Transfer the drained 2 cups of glutinous rice to a heatproof 8x8-inch baking dish or steamer tray. Add the 1 cup of coconut milk, the 1/2 tsp of salt, and the 3 pandan leaves. Steam the rice over medium-high heat for 20-25 minutes, or until the rice is tender and fully cooked. Once cooked, remove the pandan leaves and press the rice firmly and evenly into the bottom of the dish.
3. 3In a separate medium bowl, whisk together the 3 large eggs, 1.5 cups of coconut milk, 1/2 cup of all-purpose flour, 1 cup of sugar, and 1 tsp of pandan extract until the mixture is completely smooth and lump-free.
4. 4Carefully pour the smooth top layer mixture over the pressed glutinous rice layer in the 8x8-inch baking dish.
5. 5Steam the assembled kuih over medium-high heat at 350°F (175°C) for 45-60 minutes. The kuih is done when the top layer is firm to the the touch and a skewer inserted into the center comes out clean.
6. 6Remove the baking dish from the steamer and let the kuih cool completely at room temperature for at least 2 hours before attempting to cut it. Once fully cooled, cut the Kuih Seri Muka into 2-inch squares using a sharp, wet knife.

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